Can I make these gluten free Red Velvet Brownies dairy-free?

Yes, you can easily make this recipe dairy-free. Simply use a dairy-free butter alternative like vegan margarine or coconut oil in place of regular butter. For the best results, choose a brand that closely mimics the texture and moisture content of real butter. Additionally, ensure your chocolate chips are dairy-free by selecting a certified option or using dark chocolate chips that contain no milk solids.

Can I freeze these brownies for later?

Absolutely! These gluten free Red Velvet Brownies freeze very well. Once completely cooled, wrap them tightly in plastic wrap or store them in an airtight freezer-safe container. They will keep in the freezer for up to 3 months. When ready to enjoy, thaw them at room temperature for about an hour or gently warm them in the microwave for 10–15 seconds for a fresh-out-of-the-oven feel.

Why did my brownies turn out dry?

Dryness in gluten free baked goods often comes down to overbaking or improper ingredient ratios. Make sure not to bake the brownies longer than recommended—start checking at the 30-minute mark. Also, avoid substituting the flour with almond or coconut flour unless the recipe specifically calls for it. Stick to a high-quality 1-to-1 gluten-free flour blend for best results.

Can I use liquid food coloring instead of gel?

You can use liquid food coloring, but be aware that it contains more moisture than gel coloring. This may affect the batter’s consistency and potentially lead to a cakey texture. If you must use liquid coloring, add it gradually and consider reducing other liquids slightly to compensate.

Gluten Free Red Velvet Brownies: So Good, They’ll Break Your Willpower

Description

Indulge in rich, fudgy gluten-free Red Velvet Brownies—moist, vibrant, and full of flavor. Perfect for dessert lovers and those avoiding gluten. Easy to make with simple ingredients and no compromise on taste!

Ingredients

Scale

¾ cup butter, dairy-free or regular

1 ¼ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 ½ cups gluten-free all-purpose flour (can substitute regular flour if not gluten-free)

3 tablespoons cocoa powder

¼ teaspoon salt

1 teaspoon red gel food coloring (adjust for deeper color)

⅔ cup chocolate chips

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Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and set aside.

2. Microwave the butter for about 30 seconds until softened (not fully melted).

3. Beat the butter and sugar together for 1 minute until smooth and creamy.

4. Add the eggs and vanilla extract. Beat until well combined.

5. Add the gluten-free flour, cocoa powder, and salt. Mix until smooth and no lumps remain.

6. Beat in the red gel food coloring. Add more if you prefer a deeper red hue.

7. Gently fold in the chocolate chips using a spatula.

8. Pour the batter into the prepared pan and spread evenly. Top with extra chocolate chips if desired.

9. Bake for 30–38 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

10. Let cool in the pan for 20 minutes, then lift out using the parchment paper and cool completely on a wire rack.

11. Slice into 16 squares and serve.

Notes

For best results, use granulated white sugar. Coconut sugar can be used as a refined sugar-free alternative, but it will darken the color significantly.

Red gel food coloring is recommended over liquid to avoid adding extra moisture to the batter.

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

These brownies freeze well—wrap tightly and store for up to 3 months. Thaw at room temperature before serving.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 220
Sugar: 18g
Sodium: 50mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg